Let Puff Pastry Sheets thaw. Once thawed cut each sheet into twelve square and press one square each into a mini muffin tin. Bake for 15 minutes at 400 degrees.
Once baked, cool slightly then use a spoon to make a indentation in each muffin.
Beat cream cheese and hazelnut spread together until smooth. Remove from bowl.
Whip cream and sugar together until soft peaks form. Reserve on cup, then fold the rest of the whipped cream into the chocolate cream cheese mixture.
Spoon this into the puff pastry bites.
Put the reserved whipped cream into a pastry bag and pipe a small amount on each bite.
Top with a sprinkle of cocoa powder and hazelnuts.